The Reference Shelf · Doneness, not safety theater
Internal Temperature Chart
USDA pulls one line for safety across thirty-plus cuts of meat, fish, and poultry, but the number you actually cook to is rarely that line. The chart below lays out both, the safe minimum and the doneness most cooks pull at, so you can make the call.
II · Red Meat
Red Meat
Whole muscle cuts of beef, pork, and lamb can be pulled rare to well-done as long as the surface has been cooked. Ground versions need to hit a higher safe minimum because grinding folds surface bacteria through the interior.
Red Meat
Beef
Steaks & Roasts
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F
50°C
| Cool red center, very soft texture Not recommended for ground beef or pregnant women |
| Medium Rare | 130°F
55°C
| Warm red center, tender and juicy Most popular doneness for steaks |
| Medium | 140°F
60°C
| Warm pink center, slightly firmer texture |
| Medium Well | 150°F
65°C
| Light pink center, firm texture |
| Well Done | 160°F
70°C
| Brown throughout, firm texture |
Ground
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 160°F
70°C
| Brown throughout, no pink remaining USDA recommended minimum - never eat undercooked ground beef |
Red Meat
Pork
Cuts
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F
65°C
| Slightly pink center is acceptable USDA updated guidelines - slight pink is safe with 3-minute rest |
| Well Done | 160°F
70°C
| No pink remaining, fully cooked through |
Sausages
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 160°F
70°C
| Fully cooked through, no pink remaining USDA required minimum for fresh pork sausages - always cook to 160°F |
Red Meat
Lamb
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F
55°C
| Warm red center, tender and flavorful Recommended doneness for optimal flavor |
| Medium | 145°F
65°C
| Pink center, slightly firmer texture |
| Well Done | 160°F
70°C
| Brown throughout, firm texture |
III · Poultry
Poultry
USDA targets 165°F for all poultry. In practice, breast meat pulled at 155–160°F and rested carries to safety while staying juicy, the dryness most cooks blame on the bird is usually a thermometer-driven overshoot.
Poultry
Chicken
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 165°F
75°C
| No pink remaining, juices run clear USDA required minimum - check thickest part |
Poultry
Turkey
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 165°F
75°C
| No pink remaining, juices run clear Check both breast and thigh for whole turkey |
Poultry
Duck
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F
55°C
| Slightly pink center, rich flavor Duck breast can be served medium-rare unlike other poultry |
| Medium | 145°F
65°C
| Light pink center, tender texture |
| Well Done | 165°F
75°C
| No pink remaining, fully cooked |
IV · Seafood
Seafood
Fin fish have a wider doneness window than the USDA chart implies. Tuna and salmon pulled at 120–125°F are still safe when sourced as sushi-grade and held cold; the 145°F line is the conservative target for unknown provenance.
Seafood
Salmon
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 125°F
50°C
| Translucent center, firm texture Use high-quality, sushi-grade salmon for medium-rare |
| Medium | 130°F
55°C
| Slightly translucent center, moist and flaky |
| Medium Well | 140°F
60°C
| Opaque with hint of pink, still moist |
| Well Done | 145°F
65°C
| Opaque throughout, flakes easily USDA recommended minimum for safety |
Seafood
Mahi-mahi
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 130°F
55°C
| Slightly translucent center, firm texture Use high-quality, fresh mahi-mahi for medium-rare |
| Medium | 140°F
60°C
| Mostly opaque with slight pink center |
| Well Done | 145°F
65°C
| Opaque throughout, flakes easily USDA recommended minimum |
Seafood
Tuna
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F
50°C
| Red center, seared exterior Use sushi-grade tuna only for rare preparation |
| Medium Rare | 130°F
55°C
| Pink center, warm throughout |
| Well Done | 145°F
65°C
| Opaque throughout, flakes easily |
Seafood
Fish
V · Safety
Food Safety Guidelines
The thermometer is the only authority that matters. Three things to keep in mind once you have one in your drawer.
Using the Probe
Temperature Measurement Tips
- ✓ Always use a reliable instant-read thermometer
- ✓ Insert thermometer into the thickest part of the meat
- ✓ Avoid touching bone, fat, or gristle when measuring
- ✓ Clean thermometer between uses to prevent cross-contamination
- ✓ Allow meat to rest after cooking - temperature will continue to rise
After the Heat
Recommended Resting Times
- Small cuts (steaks, chops)
- 3-5 minutes
- Large roasts
- 10-20 minutes
- Whole turkey/chicken
- 15-30 minutes
Carryover
Heat keeps moving after you pull
Temperature continues to rise during resting
Small cuts
2-5°F (1-3°C)
Large roasts
5-10°F (3-6°C)
Sources & further reading
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart
- FDA Food Code 2022, Chapter 3, cooking and reheating standards
- USDA AMS, Beef grading and aging standards (carryover behavior on whole muscle cuts)
- NOAA Fisheries, Parasite hazard guidance for fin fish destined for raw or undercooked preparations
A Note on Limits
These temperatures draw on USDA FSIS safe minimums and the FDA Food Code. Always use a calibrated instant-read thermometer and follow proper food handling practices. When in doubt, cook to the higher line. This guide is reference material, not a food-safety certification.
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